90 Unit 1 Getting Started in the Kitchen Copyright Goodheart-Willcox Co., Inc. type of fl atbread. Flatbread is simply fl at, thin bread. Tortillas and pita bread are examples of fl atbread. Sandwiches and wraps are common choices for packed lunches because they travel well and can be eaten without utensils. These foods are also popular for parties and picnics because they are convenient to serve to a group. There are many variations of sandwiches and wraps. A variation is a product that differs in some way from the standard form of that product. For instance, a panini is a sandwich vari- ation that is made with Italian bread. It is pressed as it is toasted in a pan or special panini press. Open-faced sandwiches have the fi lling ingredients placed on a single piece of bread. Pinwheels are a variation of a wrap. They are made by spreading fl atbread with a fi lling and rolling it up. Then the roll is sliced crosswise to show the bread and fi lling spiraled together. Sandwich and Wrap Ingredients All sandwiches and wraps are made with some type of bread and a fi lling. Any kind of bread or rolls can be used to make sandwiches. With the wide variety of breads available, the possibilities are numerous. No matter what type you choose, make sure it is fresh. Choose whole- grain breads and rolls most often. Sandwich and wrap fi llings are often protein foods. Leftover meats and poultry are good choices. Cheese, hard-cooked eggs, peanut butter, and canned fi sh also make good fi llings. When choosing fi llings, it is best to limit use of packaged luncheon meats, which tend to be high in sodium. Using lower sodium ingredients can reduce sodium content signifi cantly without loss of fl avor (Figure 5.4). Lettuce, tomatoes, onions, and bell peppers complement (complete or make better) many Higher Sodium Choices Lower Sodium Choices Top slice of bread 200 mg Top slice of bread 110 mg 1 teaspoon mustard 55 mg 1 teaspoon mustard 55 mg 2 ounces of turkey 690 mg 2 ounces of turkey 440 mg 1 slice onion 1 mg 1 slice onion 1 mg 2 slices tomato 2 mg 2 slices tomato 2 mg 1 leaf of lettuce 2 mg 1 leaf of lettuce 2 mg 1 slice of cheese 310 mg 1 slice of cheese 135 mg Bottom slice of bread 200 mg Bottom slice of bread 110 mg Total = 1,460 mg (per whole sandwich) Total = 855 mg (per whole sandwich) Robyn Mackenzie/Shutterstock.com Figure 5.4 Consider sodium content when choosing ingredients for your sandwich.